Cajun Shrimp and Corn Alfredo
Cajun Shrimp and Corn Alfredo is one of our favorite summer seafood dishes. I start this dish by making cooking onions and peppers until they’re tender. Then, I add in Cajun seasoned Gulf shrimp, heavy cream, and Parmesan cheese. Finally, I stir in fresh corn, basil, pappardelle pasta and grape tomatoes. We like this Alfredo dish for several reasons. First of all, I like that I can cook this Alfredo dish in just about twenty minutes. Served with a salad, this is a complete meal. Secondly, I like that I can make this dish ahead of time. I made this shrimp dish earlier today, and then I’ll just reheat it in the microwave oven. And, lastly, we all love the spicy and rich summer flavors in this shrimp dish.
The Equipment I Used
- A Big Skillet- You’ll need a big skillet to cook this dish.
- A Pasta Pot- Use this to cook the pasta.
- A Garlic Press- I used this to crush my garlic.
The Ingredients Needed for Cajun Shrimp and Corn Alfredo
- Pappardelle- I used pappardelle pasta but you can also use fettuccini.
- Corn on the Cob- Use fresh summer corn on the cob.
- Shrimp- Use Gulf shrimp if possible.
- Heavy Cream- I like the Organic Valley brand cream.
- Parmesan Cheese- Use a good, imported Parmigiano Reggiano.
- Garlic- I like to buy the peeled cloves and store them in my freezer.
- Cayenne Pepper- If you like spicy food, add a little extra of this.
How I Made my Pappardelle Alfredo
- First, I cooked the onions and peppers until they were nice and tender.
- Then, I added the shrimp and cooked them until they were done.
- Next, I added the cream and brought it to a simmer.
- Finally, I added the pasta, corn, tomatoes, basil and Parmesan.
If you like creamy sauces, you need to try this rich and delicious Cajun Shrimp and Corn Alfredo.
Cajun Shrimp and Corn Alfredo
Ingredients
- 12 ounces pappardelle
- 3 tbsp. kosher salt
- 2 ears corn on the cob
- 3 tbsp. unsalted butter
- 2 tbsp. extra virgin olive oil
- 2 tbsp. minced garlic
- ½ cup minced onion
- 1 cup minced red bell pepper
- 1 pound large Gulf shrimp, shelled and deveined
- 1 tsp. each garlic powder, oregano, paprika
- 1 tbsp. fresh thyme leaves
- ¼ tsp. each kosher salt and cayenne pepper
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1½ cups halved cherry tomatoes
- ¼ cup basil leaves
Instructions
- Begin by making the pasta: Bring a large pot of water with six quarts of water to a boil. When it reaches a boil, add nine teaspoons of kosher salt and the pasta. Cook the pasta until it's just al dente. The time for this should be on the pasta box. When it's done, drain it well.
- Place the corn on a plate, cover with a paper towel and microwave for five minutes. Remove all the kernels from the cobs and set aside.
- Season the shrimp with the garlic powder, paprika, oregano, salt, cayenne, and thyme.
- While the pasta cooks, make the Alfredo sauce: In a large skillet melt the butter and olive oil on low heat. Add the onions and peppers and cook until the onions are soft, about five minutes. Add the shrimp and garlic and cook on low heat until the shrimp turns pink and is cooked through, about five minutes. Add the cream and bring it to a simmer. Remove the pan from the heat and stir in the cheese until it melts. Then, stir in the tomatoes, corn, basil and pasta and serve.
